Tuesday, April 9, 2013

Chocolate Chip Caramel Cookie Bars

Yesterday I had a doctor's appointment. It was with a new doctor and a new (to me) method of testing using electric pulses running through my body (none of which I could feel) giving readings of hundreds of systems in my body. It was absolutely fascinating.

One of the results of this test showed that I have a high level of yeast in my body. The doctor said that this can cause cravings for sweet things, which I most certainly do. But I've always thought this was what you'd call a "sweet tooth."

He says that it's fixable. I say, we'll see.

So in honor of my well-beloved "sweet tooth," today I'm posting an incredible recipe from Two Peas and Their Pod, of which I've slightly adapted.

Here's what you'll need:

4 1/4 C. flour

1 tsp. salt

1 tsp. baking soda

3 cubes (1 1/2 C.) butter, melted and cooled to room temperature

2 C. brown sugar, packed

1 C. granulated sugar

2 eggs

2 egg yolks

4 tsp. vanilla

4 C. chocolate chips

20 oz. caramel candy squares, unwrapped (approx. 78 caramels)

6 Tbsp. heavy cream

In a medium bowl, combine the flour, salt, and baking soda. Set aside.

In the bowl of a stand mixer, mix the melted and cooled butter and sugars together until combined.

Add the eggs, yolks, and vanilla and mix until smooth.

Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

In a large microwave-safe bowl, combine the caramels and heavy cream. Microwave on High until caramels are melted, stirring every 30 seconds. This takes about 2 minutes, depending on your microwave.

Divide the cookie dough in half. Press half of the cookie dough into a large, high rimmed pan that's been sprayed with baking spray that has flour in it.

*The first time I made these I used my regular half-sheet pan which has 1-inch sides. From now on I will make these in my half-sheet pan that has 2-inch sides.*

Pour hot caramel over the cookie dough.

Crumble remaining cookie dough over the caramel and lightly press.

Bake at 325 degrees for approximately 40 minutes or until the top of the bars are a light golden brown. Cool bars on a wire rack to room temperature.

As you can see, the caramel oozes out over the sides using a pan with 1-inch sides.

Kind of messy in the oven.

But they're PERFECT in a pan with 2-inch sides!

Cut off the edges then cut bars into squares and serve.

You can half this recipe and make them in a 7"x11" or a 9"x13" pan. But for every occasion I've made these for, a high-rimmed half-sheet pan (13"x18"), is finished off in no time at all.

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